Pete's Recipe Book

Hi Mission Thinpossible.
The only ones I have made so far are Chicken & veg 2015, Mini beef Wellington 2015 & Smoky chicken 2015, all on page 130!
I tried SP when it came out & it didn't agree with me as I am diabetic.
As I come across any of my old recipes I will be changing them!
Pete

Hi here to subscribe, look like some lovely meal ideas

I passed on the egg custard recipe to a friend as she loves those.

Pete’s Pastitsio (2015)

Serves 4

Ingredients

1 Onion, finely chopped (s)
1 Garlic, finely chopped (s)
1 Oxo vegetable stock cube
½ Tsp Ground cinnamon
½ Tsp English mustard
1 Tbsp. Balsamic vinegar
1 Tbsp. Dried oregano
2 Tbsp. Tomato puree (s)
4 Eggs (p)
60g Cheddar, grated (2Hea/4=0.5 Hea or 12 syns/4=3 syns per person)
50g Quark (p) (c)
300g Macaroni (f)
300g Frozen spinach (s) (c)
400g Lean lambs mince (p)
400g Chopped tomatoes (s)

Method

Preheat the oven to 180C.
In a pan, sprayed with frylight, cook the onion & garlic until soft; add mince, cooked until browned.
Sprinkle with Balsamic vinegar, add the stock cube, oregano, cinnamon, mix well then add tomatoes & tomato puree, cook for 20 mins until the meat is cooked & the liquid has thickened.
Defrost the spinach.
Cook the macaroni as per the package instructions, drain then tip in a bowl, add the eggs, mustard & quark, mix together.
In a lasagne dish spread a layer of the pasta, add a layer of the mince, spinach & a final layer of macaroni, cover with the cheese & cook for 20-30 mins until the cheese has melted.

janetelizabeth said:

I passed on the egg custard recipe to a friend as she loves those.

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She said they were so good Pete that she ate 3 of them!! lol

bilsat said:

Pete’s Pastitsio (2015) Serves 4 Ingredients 1 Onion, finely chopped (s) 1 Garlic, finely chopped (s) 1 Oxo vegetable stock cube ½ Tsp Ground cinnamon ½ Tsp English mustard 1 Tbsp. Balsamic vinegar 1 Tbsp. Dried oregano 2 Tbsp. Tomato puree (s) 4 Eggs (p) 60g Cheddar, grated (2Hea/4=0.5 syns per person) 50g Quark (p) (c) 300g Macaroni (f) 300g Frozen spinach (s) (c) 400g Lean lambs mince (p) 400g Chopped tomatoes (s) Method Preheat the oven to 180C. In a pan, sprayed with frylight, cook the onion & garlic until soft; add mince, cooked until browned. Sprinkle with Balsamic vinegar, add the stock cube, oregano, cinnamon, mix well then add tomatoes & tomato puree, cook for 20 mins until the meat is cooked & the liquid has thickened. Defrost the spinach. Cook the macaroni as per the package instructions, drain then tip in a bowl, add the eggs, mustard & quark, mix together. In a lasagne dish spread a layer of the pasta, add a layer of the mince, spinach & a final layer of macaroni, cover with the cheese & cook for 20-30 mins until the cheese has melted. <img src="http://www.minimins.com/attachment.php?attachmentid=166049"/><img src="http://www.minimins.com/attachment.php?attachmentid=166050"/>

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Having this in the week, looks delicious. X

Pete’s Biryani (2015)

Serves 4

Ingredients

½ Tsp Garlic paste
½ Tsp Ginger paste
½ Tsp Garam Masala
½ Tsp Onion salt
½ Tsp Turmeric
1 Tbsp. Sweetener
1 Chilli, de-seeded & finely chopped (s)
1 Cardamom stick
2 Large onions, finely sliced (s)
100mL Fromage frais
125g Basmati rice
200mL Chicken stock
615g Skinless Chicken thighs (p)
Handful of Coriander leaves
S&P

[SUB]Method[/SUB]

Wash the basmati rice several times until the water runs clear then cook for 8 mins, drain & set aside.
Pre-heat the oven on an “Eco” setting, (90C)
In a heavy frying pan, sprayed with frylight, cook the onions, ginger, garlic & chilli until the onions are soft. Add the sweetener, cardamom stick & spices, continue to cook, covered, until the onion has browned. Remove & set aside.
In the same frying pan, cook the chicken for 20 mins.
In a heavy casserole dish place a layer of the onions, then rice, chicken until its layered to the top, add the chicken stock & the coriander leaves, cover & cook for 1-30 to 1-45 mins on the Eco setting.
Do not open the lid until the cooking time is up, then remove the cardamom stick before serving, mix well. If there is still too much liquid, cook open on the stove until it has evaporated.

will definitely be trying the pastitsio some time this week it looks delicious!

I must subscribe to this thread..

Pete.. You ROCK !!!

I have updated my favourite recipe!
It is now better than ever, I have replaced the ginger & garlic with jars of the paste instead as I find these easier to keep in the fridge but if you want to use normal ginger & garlic then that's up to you.
Also the pre-cooked chicken has been replaced with skinless chicken thighs as I find these have a better taste but it's up to you!

Pete’s Peanut Butter Curry (2015)

(Updated for 2015)

Not suitable for people with nut allergies

Serves 4
Ingredients
1 Onion, cut thinly (s)
1 chilli, deseeded & finely chopped (s)
1 Tsp cumin
1 Tsp coriander
1 Tsp turmeric
1 Tbsp. madras curry powder
1 Tbsp. tomato puree (s)
1 Tbsp. sweetener
1 Tbsp. Garlic paste (s)
1 Tbsp. Ginger paste
2 Level Tbsp. smooth/crunchy peanut butter 9syns/4=2.25syns each person
200mL Chicken stock
400g Chopped tomatoes (s)
615g Skinless chicken thighs, cut into chunks (p)







Method

In a frying pan sprayed with Fry Light, cook the onion, garlic, ginger & chilli until soft.
Add the cumin, turmeric, coriander & madras curry, cook for 2 minutes, then add the chicken, allow colouring of the chicken then add the tomatoes, tomato puree & sweetener, cook for 10 mins. Add the chicken stock. Reduce the heat when boiling, simmer for 10 mins then add the peanut butter, mix well and continue to simmer for 20 mins until the chicken is cooked & the liquid has thickened.
Serve with rice, (dyed with turmeric if liked).

Look forward to trying your new version Pete; I always hear rave reviews about your peanut curry!
I agree re chicken thighs too. Cheaper and so much more flavour!

Pete’s Pasta Florentine (2015)

Serves 2

Ingredients

1 Beef stock cube
1 Tbsp. dried oregano
30g Parmesan (1Hea or 6 syns/2=0.5 hea per person)
30g Cheddar (1Hea or 6 syns/2=0.5 hea per person)
50g Macaroni (f)
75g Frozen spinach (s) (c)
125ml Quark (p) (c)
125g Lean beef mince (p)
200g Chopped tomatoes (s)
S & P

Method

Pre-heat oven to 180C.
In a frying pan, sprayed with frylight, brown the mince, crumble a beef stock cube over the mince then add the tomatoes & oregano, and cook on a medium heat until the mixture thickens.
In the meantime, cook the macaroni for 8 mins then drain & tip into a bowl, add the cheddar cheese & quark. Mix well.
Defrost the spinach in a microwave for 3 mins (600w microwave) then add to the macaroni, mix & season.
In a pasta dish layer the mixture in the base then top with the mince, cover with tinfoil, cook for 25 mins at 180C, remove from oven, uncover then grate the parmesan over the top & serve.

Hi Pete,
I have started back on Slimming World this week and have just come accross this amazing thread! So many fantastic ideas, I cant wait to give some a try! Thank you for sharing

Pete’s SW Sausages, Onion gravy & noodles (2015)

Serves 2

Ingredients

1 Knorr dark beef stockpot
1 leek, finely sliced (s)
1 Tsp Sweetener
1 Tsp Balsamic vinegar
1 Tbsp. dried parsley
2 Red onions, finely sliced (s)
4 SW sausages cut into two (p)
100ml water
150g Spaghetti or noodles (f)
400g Chopped tomatoes (s)
S & P

Method

In a frying pan, sprayed with frylight, cook the sausages for 5 mins, turning several times; add the onions, leeks & parsley mix well.
Add the stockpot, 100ml water & cook until the liquid has been reduced, add the tomatoes, sweetener & balsamic vinegar, reduce heat & simmer for 20 mins.
Cook the spaghetti or noodles as per the packet instructions.
Plate up.

pete where do you find lean lamb mince pls? x

I get mine from our local butcher! He has a freezer full of it, extra lean lamb mince.
It's worth asking several butchers in your area, I found 1 who
does very lean beef mince, another for the lamb.......
If all else fails then I have used Aldi lamb shoulder joint, just remove all fat then mince!

Pete’s Chicken Tikka (2015)

Serves 2

Ingredients

1 Onion, finely chopped (s)
1 Garlic, finely chopped (s)
1tbsp Sweetener
2tbsp Lemon juice (s)
2tbsp Schwartz Tikka mix
4tbsp Fat free yogurt (c)
250g Fresh Chicken chunks (p)
400g Chopped tomatoes (s)
S & P
Rice of your choice ( This is Red Carmargue rice )

Method

In a glass bowl, add 1tbsp Tikka mix, yogurt, lemon juice, & chicken, mix together, cover & marinate as long as possible, but at least 1hr.
In a frying pan, sprayed with frylight, cook the onion, garlic until soft, add 1tbsp Tikka mix, tomatoes & sweetener, cook together for 1 minute, and add the chicken, throwing the marinade away. Cook on a medium heat for 15---20 mins until the chicken is cooked.
Cook the rice as per instructions on packet.
Serve with a side salad.

The tikka looks delicious, will put it on my list! Where did you get the divider from? Great idea!

I bought it in the Internet, its called a "food grade, food divider"

charlotteann said:

The tikka looks delicious, will put it on my list! Where did you get the divider from? Great idea!

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hi I've just got mine off eBay it's a brilliant idea